Kiwi Cheesecake Bars - To Try

http://www.wellandgood.com/good-food/gluten-free-vegan-cheesecake-dessert-recipe/slide/2/

Adapted to leave out the word "vegan." :)

Ginger Kiwi Cheesecake Bars

Yields 16 

Ingredients2/3 cup raw almonds
1 1/2 cups (about 12) medjool dates, pitted and chopped
1/2 cup and 1 Tbsp melted virgin coconut oil, divided
2 cups raw cashews, soaked for 4 to 6 hours in cold water or 1 hour in hot water, then drained
1/3 cup agave nectar 
1/3 cup fresh lemon juice
1 tsp pure vanilla extract
Pinch of sea salt
2 Tbsp fresh ginger, finely-grated
1/2 cup fresh greens, such as spinach or kale
4 green kiwis, peeled

1. Line a 8×8 inch baking dish with parchment paper, extending the paper up over the sides for a little overhang. Set aside.

2. First, make the crust by combining almonds, medjool dates, and one tablespoon of melted coconut oil in a food processor and blend on high to mix. Once the mixture is finely-ground, transfer it to the prepared baking dish and use your hands to press it down firmly, then use the back of a spoon to flatten it out.

3. Next, make the filling by combining the remaining half cup of melted coconut oil, drained cashews, agave, lemon juice, vanilla extract, and sea salt in a high-powered blender and blend on high until smooth and creamy. Pour a little less than half of the filling into a small bowl and set aside. Add the ginger to the blender and blend on high until well-combined. Evenly pour this ginger filling on top of the crust, then transfer the dish to the freezer.

4. Pour the remaining filling back into the unwashed blender, then add in the greens and two kiwis. Blend on high until smooth and creamy. Remove the baking dish from the freezer and evenly pour this kiwi filling on top of the ginger layer. Smooth it over with the back of a spoon or an offset spatula, then transfer the dish back into the freezer to chill for three to four hours (or overnight) until completely firm.

5. Once firm, thinly slice the two remaining kiwis and arrange on top of the cheesecake. Slice into 16 equal servings and serve immediately.

6. Store leftover cheesecake in an airtight container in the fridge for about a week or freeze for longer-term storage (up to one month).

Mushroom, Leek, Bacon Frittata

1 lb bacon - chopped, cooked, drained
1 package pre-chopped mushrooms
2-3 leeks, chopped and cleaned
1/2 white onion, chopped
2 cloves garlic, chopped
tab butter

Eggs:
12 eggs
1/2 cup half and half
1/2 cup parmesan
1 1/2 cups shredded gruyere (or gouda)
pinch cayenne
pinch cumin
pinch thyme
pinch coriander
salt / pepper

chopped herbs (basil)
1/2 cup shredded gruyere

1. Preheat oven to 400
2. Mix up all the ingredients under "Eggs" in a bowl, set aside
3. Saute the butter and garlic in frittata pan (oven ready)
4. Add leeks - saute until softened and starting to caramelize
5. Remove onion/leek mixture; saute mushrooms until golden and water has been released
6. Add bacon, and add onion/leeks back - on low heat, add the egg mix - pour slowly and give it one stir - sprinkle herbs on top, then sprinkle final cheese
7. Let frittata sit on stove until partially set - keep on low heat to prevent scorching (~15 min) and run spatula around edges as it cooks
8. Once top is jiggly but not pure liquid, put into oven for 15 min.
9. Take out of oven, rest for 15 min. - run spatula around edges again.
10. Slide out of pan, garnish with more herbs, and voila!

Green Goddess Dressing

In progress - still tweaking


1 avocado
1/2 c mayo
2 green onion
1/2 lemon
1 garlic clove
4 tbsp white wine vinegar
1 handful basil
2 handful cilantro

salt /pepper

Tuna Poke

• 2 tablespoons soy sauce
• 1 teaspoon honey (optional)
• 1 teaspoon rice wine vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon sesame seeds, plus more for garnish
• 1/2 teaspoon red pepper flakes
• 1 pound sushi-grade ahi tuna, cubed (1/4 in)
• 2-3 scallions, thinly sliced
• 1 avocado

Mix the marinade. Add the tuna & avocado!

Sweet Pecans

Great for salads (and just munching) - make ahead and freeze.

Sweet Pecans - from John Rowland, Southern Hospitality Catering

3 cups pecans

2/3 cup brown sugar
1 tbl oj
1tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1tsp orange peel
1 egg white

Spicy Pecans - From Stop and Smell the Rosemary

2 large egg whites
1 ½ teaspoon salt
¼ cup sugar
2 teaspoons Worcestershire sauce
2 tablespoons Hungarian paprika
1 ½ teaspoons cayenne pepper
4 ½ cups pecan halves
6 tablespoons butter, melted and cooled

Lauren's mix

1 egg white2/3 c brown sugar

1 tbl oj

1 tsp cinnamon
2 tsp Worcestershire
2 tablespoons Hungarian paprika
1 ½ teaspoons cayenne pepper
6 tablespoons butter, melted and cooled
4 1/2 cups pecans



300• for 30 minutes

New Orleans Shrimp and Grits

Care of John Rowland of Southern Hospitality Catering - this recipe is incredible!


New Orleans BBQ Shrimp

3 pounds 16 /20 count fresh gulf shrimp
1 tablespoon lemon juice
4 teaspoons Worcestershire sauce
1/4 cup dry white wine or amber beer
2 gloves garlic, chopped
2 ounces of craked black pepper
1/4 teaspoon salt
3 sticks of butter, softened
2 tablespoons paprika
1 cup heavy cream
1 loaf French bread

1) Rinse the shrimp, and shake off excess water.  In a large skillet over medium heat add in shrimp, lemon juice, wine, worcestershire, and garlic. Bring the pan to a light boil and cook agitating the dish until the shrimp turns pink.

2) Cover the shrimp with a thin but complete layer of black pepper. You must be bold with this !!! Trust me, it is almost impossible to use to much pepper in this dish. Continue to cook another couple of minutes, then sprinkle the paprika and salt all over the pan.

3) Lower the heat to the minimum. Cut the butter into tablespoon-size pieces,
and add three at a time to the pan, agitating the pan as the butter melts over the shrimp. When one batch is completely melted, add another until all the butter is used. Once all of the butter has melted, add the cream. Keep agitating the pan to make a creamy-looking, orange- hued sauce.

4) When all of the butter and cream is incorporated, serve the shrimp with lots of sauce in bowls. Serve with hot french bread for dipping. Also plenty of napkins and bibs. Bon Appetit !


For the grits I always use yellow stone ground, which you can get at any Whole Foods. Use 4-1 liquid vs. grits. I use 3 parts whole milk to 1 part water as this makes them nice & creamy. Bring liquid to a boil, slowly stirring in the grits. Stir until thick. (10-12 min.)Can add butter or cheese if desired.

Spinach Squares

What to do with frozen spinach!

3 tbsp of butter, melted
3 eggs
1/3 cup of flour
1/3 cup of milk
1 tsp baking powder
Cheese 
1 package frozen spinach, defrosted and drained

• Preheat oven at 350 degrees.
• Mix all ingredients together in dish, spread.
• Bake for 35 minutes.

Cream Cheese Frosting

2 sticks butter, softened
Two 8-ounce packages cream cheese, softened
5 cups confectioners’ sugar
2 tablespoons lemon zest
1 teaspoon pure vanilla extract

• Cream butter and cream cheese.
• Add sugar, 1 cup at a time, beating well after each addition until smooth.
• Add lemon zest and vanilla, mix until fluffy. 

Carrot Cake with Cream Cheese Frosting

4 cups peeled and grated carrots
1½ cups coarsely chopped walnuts
1 cup dark raisins

4 large eggs
1 cup canola oil
1 cup granulated sugar
1 cup firmly packed light brown sugar
1 tablespoon pure vanilla extract

2 cups all-purpose flour
>1 tablespoon ground cinnamon
>1 teaspoon ground ginger
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

• Preheat oven to 350 degrees.
• Mix carrots, walnuts and raisins in a separate bowl.
• Cream eggs, oil, sugars and vanilla.
• Add flour, cinnamon, ginger, baking soda and baking powders and salt. Mix to just combine - don't over mix.
• Add carrot mix and again, combine lightly.
• Pour into two 9-in greased pans.
• Bake for 45-50 minutes.
• Let cakes cool at least 20 minutes, remove from pans, and allow to cool completely.
• Frost with cream cheese frosting recipe and enjoy!

Chewy Molasses Ginger Cookies

INGREDIENTS:

1 stick melted butter
1/3 cup sugar
1/4 cup brown sugar

1/3 cup molasses (+ some extra)
1 egg

2 c flour
2 tsp baking soda
~2 heaping tsp cinnamon
~2 heaping tsp ginger (or pumpkin pie spice)
salt

Turbinado sugar


INSTRUCTIONS:

• Preheat oven to 375 degrees
• Mix first three ingredients in the food processor
• Then add wet ingredients, mix well
• Add dry ingredients and chill dough in fridge
• Roll dough in turbinado sugar
• Bake for ~12-14 min. (undercooked looking is better!)

Wisconsin Beer Cheddar Soup

Ingredients

2 tbsp butter
2 tbsp chopped garlic
2 c carrots
2 c onion
2 c celery

2 c beer (ideally PBR, any basic beer like a Pilsner or pale ale)
3 c chicken broth
1 tbsp Frank's hot sauce (or cayenne, or other hot sauce)

1/3 c butter
1/3 c flour
4 cups milk (used 2 c milk 2 c cream)
6 c cheddar

2 tbsp Dijon
1 tbsp Worcestire
Salt pepper

Instructions
1) sauté first 5 ingredients until softened
2) add next group of liquids and simmer for 10 min+
3) in separate large pot, make a roux: melt the butter, add flour and whisk for 3-4 minutes until golden, don't burn! Slowly add milk. Take off heat and stir in cheese.
4) add veggie mix to cheese pot + last group of ingredients; simmer 10 min. Immersion blend.

Ladled over a bowl of steamed broccoli to try to make it a little healthier, but definitely not an authentic way to eat it.

Curried Cauliflower Soup

INGREDIENTS:

• 2 tbsp butter garlic
• 1 chopped onion
• 1 head of cauliflower
• 1 qt chicken broth 
• 1 can coconut milk
• ~1 tbsp cumin
• ~2 tbsp curry powder
• ~ 1 tsp cayenne pepper
• ~1 tsp pumpkin pie spice (or ginger)
• Cilantro garnish

INSTRUCTIONS:

• Saute garlic and onion in butter
• Add cauliflower and broth
• Add spices
• Simmer until fully cooked 
• Blend
• Add coconut milk

Chocolate Dipped Macaroons

Adapted from: http://www.onceuponachef.com/2014/12/coconut-macaroons.html

INGREDIENTS:

• One 14-ounce bag sweetened shredded coconut // I used organic 8oz bag from Whole Foods
• 7-8oz of sweetened condensed milk 
• 1 teaspoon vanilla extract
• 2 large eggs whites
• 1/4 teaspoon salt
• Bar of nice chocolate (semi-sweet + dark)

INSTRUCTIONS:

• Mix the coconut & condensed milk & vanilla
• Beat the egg whites & salt until stiff peaks
• Fold egg whites into the coconut mix
• Spoon onto baking sheet
• Bake ~25min at 325
• Melt the chocolate in the microwave (30s intervals)
• Dip and let cool!

Creamy parsnip soup

5 large parsnips
1 yellow onion
1 tbsp Garlic
1 russet potato (large)
1 pink lady apple
1 qt chicken stock
2 tbsp butter
Nutmeg
Cayenne
Heavy cream (optional)

- roast parsnips and potatoes in olive oil for 30 min at 350
- sauté onion and garlic until beginning tocaramelize
- add potatoes parsnip apple and stock
- bring to boil then simmer 40 min
- add to blender in batches, plus dash of nutmeg, cayenne and salt pepper
- add heavy cream and serve!